I have cooked by collard greens the way my daddy taught me, and the way his mama taught him. Until coming across this recipe I was unsure if there WAS another way to prepare collards. This recipe infuses collards with a sweet, earthy and citrusy flavor that is all-good! This recipe is absent of meat so its a great vegetarian dish as well!
This Recipe was adapted from Vegan Soul Kitchen, by Bryant Terry (Da Capo).
- 1 tablespoon(s) sea salt
- 1/2 teaspoon(s) sea salt, combined with above sea salt
- 2 bunch(es) (about 12 cups) collard greens, ribs removed, cut into strips, rinsed and drained
- 1 tablespoon(s) extra-virgin olive oil
- 2 clove(s) garlic, minced
- 2/3 cup(s) raisins
- 1/3 cup(s) fresh-squeezed orange juice
- In a large pot over high heat, bring 3 quarts (12 cups) water to a boil and add 1 tablespoon salt. Add the collards and cook, uncovered, for 8 to 10 minutes, until softened. Meanwhile, prepare a large bowl of ice water.
- Remove the collards from heat, drain, and plunge into the bowl of cold water to stop cooking and set the color. Drain, gently pressing the greens against the colander.
- In a medium-size sauté pan, combine olive oil and garlic. Sauté for 1 minute on medium heat. Add the collards, raisins, and 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently.
- Add the orange juice and cook for an additional 15 seconds. Do not overcook (collards should remain bright green). Season with additional salt to taste if needed and serve immediately.